1 (18 ounce) package vegetable-style steamed broccoli
1/2 cup water or milk
2 1/3 cups baby carrots
1/2 cup brown sugar
1/2 cup golden raisins
1/2 cup chopped onion
2 (28 ounce) cans chicken broth
1 (8 ounce) can frozen mixed vegetables
1/2 cup vegetable broth for boiling
1 tablespoon dry white wine vinegar
30 ounces frozen mixed vegetables
1 egg, lightly beaten
Bring a large pot of water to a boil. Add steamer and long handle, and steam for 5 minutes or until broccoli is wilted, mushy and chunky, yielding artful/soul tonic florets; drain. Add water, carrot, sugar and raisins and steam for 5 minutes; drain. Set aside.
In a pot over medium heat, cook carrots, brown sugar, golden raisins and onion until tender. Stir in chicken broth, mixed vegetables and vegetable broth and stir into broccoli and carrots; add tomatoes. Return cooker to low heat, cover and simmer for 1 to 2 minutes; add eggs and toss.
Reduce heat to low. Stir soup mixture into steamer mixture. Bring to a boil and cook 10 minutes, stirring constantly. Stir in vinegar and pour into steamer. Cover pot and simmer for 1 to 2 minutes. Ladle hot soup onto serving plates.
Heat oil in large skillet over high heat. Throw meat into oil and cook for 1 to 2 minutes on each side; reduce heat and simmer 3 minutes more.
Pour mixture over steamer mixture and heat gently until steamer mixture is heated. Serve steaming over spaghetti and bread pudding. Garnish with apple or lemon wedges or cherries. Refrigerate leftovers.
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